Introduction

A South African family classic recipe, and welcome alternative to plain pancakes or the usual butternut side dish.
A South African family classic recipe, and welcome alternative to plain pancakes or the usual butternut side dish.

oil for frying (about 100ml in total)cinnamon/sugar mix for sprinkling

Tips

I haven't tried the recipe with low-fat spraying oil, but this could reduce the calories considerably, although I think you might loose the crispiness of the fritter when fried in oil.

Directions

Mix butternut and dry ingredients well, then add egg and mix until thoroughly blended. The mixture should not be very runny, but rather thick. Depending on how well the squash was drained, you might either have to add a little flour, or alternatively, a little milk to make the mixture more runny.

Heat the oil in a pan and drop large spoonfuls of the mixture into the medium hot oil. Don't crowd the pan, these may become slightly bigger as they cook. Flip fritters after 3-5 minutes, and make sure they are hot in the middle and well cooked at the end. I flatten them somehwat after flipping.